All in One Basket: Bacon deviled eggs

I’m going to be honest: I did a lot of this recipe by taste, and I encourage you to do the same.

6 hard-boiled eggs, peeled

2 slices bacon

3 tablespoons mayonnaise

1 teaspoon dijon mustard

1 scallion, sliced thinly

Halve the eggs lengthwise and remove yolks. Set aside.

Coarsely chop the bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer the bacon to paper towels. Strain the drippings through a fine-mesh sieve into a small bowl.

Finely mash the reserved yolks, bacon fat, mayonnaise and mustard; season with kosher salt and freshly ground black pepper.
Drop by the spoonful into the empty egg white halves; garnish with the scallions and reserved bacon.